I enjoy Thai food. I mean who doesn’t ???
This is a mild dish that is not only plenty of delicious fresh mussels, but kinda doubles as a soup too. It has wonderful flavors of smooth subtle coconut milk curry, with hints of ginger, lime, and shallots. Topped off with fresh chopped cilantro …. and served with baguette slices. Heaven in a bowl.
Ingredients : (serves 4 as a meal – 6 to 8 as an appetizer)
- 2-1/2 lbs of fresh cleaned and de-bearded mussels
- 2 Tbsps of Canola oil
- 3/4 Cup Diced Shallots
- 2 Tbsps Minced Garlic
- 2 Diced Red Bell Peppers
- 1/3 Cup Red Curry Paste
- 2 Tsps Fresh Grated Ginger
- 1/8 Tsp. Red Pepper Flakes
- 2 Can of Coconut Milk (15oz cans)
- 2 Tbsps Fresh Lime Juice
- Cup of Cilantro for chopping and sprinkling just before serving
- salt to taste if desired
- Lime Wedges for serving
- Baguette for the soup left over
- In a 4-quart pot over medium heat, warm the canola oil. When the oil is shimmering, add the shallots and bell pepper and sauté until the shallots are translucent and the bell pepper is soft, (3 to 4 minutes.)
- Add the curry paste, garlic, ginger and red pepper flakes and cook for 30 seconds. Add the coconut milk, and lime juice and bring a boil.
- Add the mussels to the pan, discarding any that do not close to the touch. Cover the pan and steam the mussels until they open, lightly stir occasionally so they cook evenly, 4 to 6 minutes. Discard any unopened mussels. Season to taste with salt.
- To serve, spoon the mussels into soup bowls, ladle some of the broth over them and sprinkle with the cilantro. Serve with lime wedges alongside.
Being from Pa and loving Amish foods pickled beets are one of my favorite things to eat of all time. I cant remember a holiday dinner growing up without my grandmother making a huge jar of them. If you have never tried them you should. You can eat them just as they are, incorporate them in salads, or just for hors d’ouevres plates. They are also a good source of protein and diet friendly ….. if your into that kind of thing 😉
- pinch of ground cloves
- 2 cans whole beets
- 12 hard-cooked eggs (peeled)
- 1 cup water
- 1 cup white sugar
- 1 cup apple cider vinegar
- Make 12 hard boiled eggs, then peel. http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/
- Drain beets, but save the juice !! Place beets and eggs in a large container of your choice.
- In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs while hot and cool on counter top until room temp .
- Cover tightly and refrigerate for at least 48 hours before serving.
I love ceviche, especially on hot days chased by a Corona with lime. It’s heaven. I saw a similar recipe and added my own pizzazz to it and it fabulous for a light lunch or appetizer at dinner. I like tuna from a can and if you do, to this may float your boat 🙂
- 2 fresh Limes
- 2 Tablespoons minced Red Onion
- 1 Teaspoon Olive Oil
- 1 (7 oz) can Chunk White Albacore Tuna packed in water
- 1 medium plum tomato, finely diced (no seeds)
- 2 Teaspoons fresh finely chopped Cilantro
- 1 small Jalapeno minced (no seeds)
- salt and pepper to taste
- Tabasco (few drops to taste)
- 2 Avocados either sliced or scooped large ones to use as cups for Ceviche
- In a medium bowl, combine the red onion, pinch of salt, juice of 1 lime and olive oil.
- Mix in the chopped cilantro, jalapeno, drained tuna, tomato, and Tabasco.
- Taste test for more lime or salt and pepper and add according to your taste (I love lime so I use the second lime)
- Cover and marinate in the refrigerator at least 30 minutes to let the flavors blend. To serve, top with fresh sliced avocado, on inside avocado cups, and serve.
Now that I am living in Maryland on the Chesapeake Bay half of the year, I find myself liking crab a tad more. Im still not a big “picker” but I do enjoy lump crab to add to soups , dips, and stuffings. I think crab dip has to be one of my favorites …. I usually don’t even want to share. I do truly believe that your only making it right if you are making it from a Maryland recipe.
- 3/4 cup sour cream
- 8 0z of plain cream cheese
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons freshly squeezed lemon
- 1 tablespoon grated onion
- 1/2 teaspoon of mustard
- 1/4 teaspoon of garlic powder (do not use garlic salt)
- 1 pound lump crabmeat
- 3/4 cup sharp, or reg cheddar cheese ( I use sharp )
- Old Bay or J. O. ‘s seasoning
Mix together sour cream, onion, Worcestershire, mustard, garlic powder, lemon juice, and cream cheese. Mix really well.
Fold in cheddar cheese and lump crabmeat. ( Save just a little cheese to sprinkle on top )
Spoon mixture into an oven safe dish and sprinkle top with some cheese, plus J. O. or Old Bay Seasoning.
- Bake at 325 * for 35 minutes uncovered.
Serve in a small bread bowl or just in the dish with crackers or toasted breads ….. enjoy !!!
You can make your own soft pretzels at home, they arent hard to make and it’s something the kids love to do 🙂
- 1- 1/2 cups of water, warmed slightly
- 2- 1/4 teaspoons (1 packet) dry active yeast
- 1 teaspoon brown sugar
- 4 cups bread flour
- 4 tablespoons of melted unsalted butter
- 1 tablespoon molasses
- 2- 1/8 teaspoons salt
- 1 large egg white
- 1/4 cup baking soda
- 2 tablespoons of coarse salt, sesame seeds, cinnamon and sugar, or whatever you chose for topping
- Make the dough: Coat a large bowl with vegetable oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl, stir until yeast dissolves, and let sit for 5 minutes. Stir in the flour, butter, molasses, and 2 teaspoons salt. Transfer the dough to a lightly floured surface and knead — incorporating additional flour as necessary — until dough is smooth and elastic — about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume — about 1 hour.
- Shape the pretzels: Preheat oven to 400 degrees F. Punch down dough, turn out onto a lightly floured surface, and knead for 5 minutes. Divide into 15 two-ounce pieces. Form each piece into a ball, roll each ball out to a 1/2-inch-thick “rope,” and twist each rope into a pretzel shape. Cover and let rise for 15 minutes. Whisk together the egg white, 1 tablespoon water, and the remaining salt in a small bowl and set aside. Bring 4 cups of water and baking soda to a boil. Poach pretzels 2 at a time for 30 seconds on each side. Transfer pretzels to a parchment-lined baking pan, brush lightly with the egg-white mixture, and sprinkle with the coarse salt. Bake until golden — about 15 minutes. Serve warm with mustard’s, cheese sauce, or even chocolate sauce for dipping. You can even flatten the pretzel before baking, that way after baking you can make pretzel sandwiches ….. 🙂